Salsify Tagliatelle with Smoked Egg Yolk and Keen’s Cheddar and Vin Jaune Sauce

New recipe
Credit: DG Productions - Françoise Nicol

This recipe is a play on a classic French combination of Comté and vin jaune. I love the tang of Keen’s cheddar in this sauce, which goes wonderfully with the smoked egg and light crispiness of the salsify.

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)
  • 350 g (12.35 oz) salsify roots
  • ice cubes

Keen’s Cheddar and VIn Jaune Sauce

Smoked Egg Yolk

  • 4 organic egg yolks
  • 200 ml (3/4 cup + 1 tbsp) cider vinegar

Salsify Crumble


Step 1: Salsify Tagliatelle

Peel and trim the salsify, setting the scraps aside for the crumble. Wash the salsify well in cold water.

Use a vegetable peeler to make ribbons by shaving the length of the roots. Soak in a bowl of ice water for at least 30 minutes.

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Grégory Marchand